My First Attempt At Adding A Picture
By patgalca
@patgalca (18481)
Orangeville, Ontario
August 18, 2015 1:09am CST
My daughter brought home 4 humungous zucchinis last night. They were from her boyfriend's parents' garden. The mother also sent home a food processor so she could shred the zucchinis. She did one and made some muffins. They didn't turn out so great and I was left with the mess to clean up. This picture shows 3 of the zucchinis and a basket of the shreddings. I think we're also going to try fried zucchini chips, and regular friend or grilled zucchini. She and I are the only ones who will eat it though.
7 people like this
8 responses
@owlwings (43897)
• Cambridge, England
18 Aug 15
They do look more like marrows than zucchini! There is a way of shredding zucchini into long strips which are then used like spaghetti, with any kind of sauce which you would use with pasta. Of course, when prepared like this, the zucchini need hardly any cooking at all (just a minute or so in boiling salted water).
Another way of using them would be to peel and dice them and preserve them with ginger to make Marrow Jam (look for recipes online). This is actually delicious. The squash doesn't turn mushy but stays as bite-firm dice and the ginger provides the flavour which, otherwise, the marrows don't have.
3 people like this
@owlwings (43897)
• Cambridge, England
18 Aug 15
@thesids You can make zucchini noodles by hand (if you're good with a knife), with a julienne peeler, a mandoline with a julienne blade or with something called a 'spiralizer' (I have never seen one of these and it sounds the most expensive of the devices mentioned, from what I have read).
Here's a link to a useful 'How-to' (and some recipes):
How To Make Zucchini Pasta With a Mandoline Slicer - a step by step tutorial with photos!
3 people like this
@sacmom (14192)
• United States
18 Aug 15
Yea, you did it! Those zucchini look huge! How big do they get?
@owlwings (43897)
• Cambridge, England
18 Aug 15
When they get to that size, we call them marrows (vegetable marrow is the proper name, presumably because they have something of the consistency and texture of bone marrow when cooked). They are usually pretty bland and have too much water to be suitable for most zucchini/courgette recipes.
My mother used to cut them in rings, core them and stuff the centres with a minced meat (ground beef) stuffing - the same sort of mixture that one uses for green peppers or something like a cottage pie mix. They were then baked in the oven and the combination of the tasty stuffing mix and the tender, almost melt-in-the-mouth marrow was delicious.
Marrow stuffed like this would freeze very well, I think, provided that the marrow was blanched or par-boiled beforehand.
1 person likes this
@thesids (22180)
• Bhubaneswar, India
18 Aug 15
I love them fried with some chopped onion, tomatoes and a few slices of Garlic and Ginger. By the way, the ones you have look so huge. We dont normally buy them this big, here in India. An average here in India can be - 4-5 pieces in 250 grams - they would be most sought after. Anything big, we avoid buying them.
1 person likes this
@cgalavia (1436)
• Philippines
19 Aug 15
It looks like a patola (gourd) here in the Philippines.I didn't know it can be cook as fried.
